Moong Dal chilas form a brilliant breakfast and are one of my favorites. These are not only tasty but are very easy to make with very few ingredients. My idea of ideal cooking is tasty and healthy meals with a minimum number of ingredients. Therefore, this recipe is a hot favorite with me. Enriched with proteins and vitamins (A and C from tomatoes), this breakfast will not let you go hungry before lunch time. Have 2 or 3 of these and you are good to go!
1 cup soaked Moong dal (soaked overnight or for 5-6 hours)
4-5 pieces Garlic
1 tsp ginger paste
1 pinch Hing (optional)
Salt to taste
- Add to a grinder jar: Moong dal, tomato, garlic, ginger paste and grind till it is a fine paste. Remember, not to add extra water. Add water only as much required to grind.
2. Once the paste is ready, add hing and salt to taste.
3. The mixture is now ready to be made out in to chilas or pan cakes.
4. On a medium-hot tawa, spread out the mixture just the way you would do for dosa. Only thing, it will not be as simple. You’ll need to be a little gentle while spreading out. Do not spread out too thin.
Cover it with a lid once on the tawa.
5. Flip it over for better cooking and let it cook for 3-4 minutes. You may add oil, ghee or butter for roasting on pan, though it’s optional.
My apologies for not having that last picture of plating. Honestly, till I could ready the chilas for plating, they were devoured by my folks and me, too; as a partner in crime. I will get a final picture when I make it next time. You can relish these with pudina chutney or simply tomato ketchup. I’m sure, you’ll love it!